Does anyone have a good Thai or Vietnamese chicken curry recipe that doesnt use corriander.?

i hate corrianderDoes anyone have a good Thai or Vietnamese chicken curry recipe that doesnt use corriander.?
SPICY CURRY CHICKEN





INGREDIENTS


2 (14 ounce) cans coconut milk


2 tablespoons green curry paste


2/3 cup chicken broth


1 (8 ounce) can sliced water chestnuts, drained


1 (8 ounce) can sliced bamboo shoots, drained


1 green bell pepper, cut into 1 inch pieces


1 cup sliced fresh mushrooms


3 boneless skinless chicken breasts, cut into 1 inch pieces


3 tablespoons fish sauce


1/4 cup chopped fresh basil


DIRECTIONS


Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.


Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.Does anyone have a good Thai or Vietnamese chicken curry recipe that doesnt use corriander.?
THAI CHICKEN CURRY





2 tbsp. corn oil


2 tsp. curry paste


12 oz. boned skinless chicken breasts, cut in 1/4 inch strips


2 tbsp. sugar


2 tbsp. soy sauce


1/4 tsp. salt


1/4 tsp. minced garlic


Bechamel Sauce


1 c. broccoli florets, blanched 1 minute and drained


1/4 c. salted peanuts


Hot cooked rice





Heat oil in large skillet or wok over low heat. Add curry paste and cook for 1 minute, stirring to combine oil and curry. Turn heat to medium high and add chicken, sugar, soy sauce, salt, and garlic. stir fry until chicken is done. stir in Bechamel. Add broccoli and peanut and cook just until heated through. Serve with rice. Makes 2 servings.





BECHAMEL SAUCE:





Melt 2 tablespoons butter in saucepan over low heat. Blend in 2 tablespoons all purpose flour, 1/4 teaspoon salt, and dash of white pepper. Add 1 cup milk all at once. Cook and sir over medium high heat until mixture and bubbles. Cook 1 minute more.





VIETNAMESE CURRY CHICKEN





1 chicken, cut in pieces


1/4 c. soy sauce


1 tsp. black pepper


1 tbsp. onion flakes


1 c. coconut milk


4 lg. potatoes


1/4 c. Oriental curry powder


1 tsp. sugar


1 tsp. chopped garlic


1 tsp. lime or lemon juice


4 carrots





Brown chicken in pan with soy sauce, onion and garlic. Add remaining ingredients, except for carrots and potatoes, and cook for 15 minutes over medium heat. (If heat is high, coconut milk will foam over.) Add cut up potatoes and carrots and cook until tender, approximately 30 more minutes. Serve with rice or French bread.
鈥?3 level tbsp Thai green curry paste* (MaeSri or Mae Ploy brand or homemade)


鈥?2 tbsp water


鈥?1 lb chicken slice


鈥?1 (16oz) can coconut milk*, Chao Koh brand


鈥?Thai basil*


鈥?Fish sauce


鈥?palm sugar


(* available at Asian grocers)





Preparation


Mash green curry paste and water in a small bowl with the back of a small spoon to dilute. Cut up pork. For riblets, cut between the bones into separate pieces, about 1/2-inch by 1-inch. If riblets are not available, substitute boneless pork roast: cut into 1-inch by 1/4-inch pieces. Rinse the meat in cold water and drain.


Place the cut up pork and diluted curry paste in a small saucepan. Pour over 3/4 of a 16 oz. can of coconut milk (shake the can before opening). Add 2 tbsp fish sauce and a bit of palm sugar.


Bring to a rolling boil over high heat. Cook over high heat approximately 5 minutes, until the meat is cooked through. Add sliced jalapenos and fish sauce to taste. Serves 3 to 4.